3,720 flour recipes

Delicious! I find that it's easier to form the cookies if you make the filling first, refrigerate it, roll it into the 1" balls, then refrigerate again. I flatten the chocolate cookie part into disks and envelope the filling balls inside, rolling again. Very easy to make.

This are my version of oatmeal raspberry bar cookies, by using whole wheat flour adds extra fibre, using most olive oil reduces saturated fat without losing great texture and flavor. They are great for grab-go breakfast.

Buttery pecan crust meets silky pumpkin custard in these bite-sized holiday treats. Each mini tart delivers cozy autumn spice with a crunchy toasted nut crown.

Ginger molasses muffins fold whipped egg whites into a buttermilk batter spiced with cinnamon, nutmeg, and fresh ginger. Crackly tops, tender tangy crumb, and the warming bite of dark molasses in every bite.

Double chip cookies pack peanut butter chips and chocolate chips into one buttery dough. A classic drop cookie that yields five dozen of the chewiest, most addictive bake-sale staples around.

A simple, delicious snack. Mouthwatering muffins which are perfect for breakfast, coffee or tea later in the day. Try it!

Everything but the kitchen sink is here in this recipe that makes scrumptious cookies everyone will love.

Light sponge cupcakes filled with vanilla buttercream piped right into the center. A whipped-egg batter bakes airy and tender, then a hidden swirl of pink buttercream makes every bite a surprise.

Fat-free cranberry orange muffins use corn syrup and egg whites instead of butter or oil for a tender no-fat muffin packed with fresh cranberries and bright orange zest.

Because the chocolate is the star in this recipe, spring for the good stuff, like Valrhona or E. Guittard. You can enjoy the muffins as a snack, or at brunch with some crème fraîche or clotted cream instead of normal muffin accompaniments.

Black Russian brownies stacked with Kahlua, vodka, and a whisper of black pepper for a fudgy, boozy bite. Named for the cocktail, walnut-studded, and built on unsweetened chocolate so the cocoa keeps its bitter edge.

Pan-seared chicken breasts dredged in sage and nutmeg, deglazed with dry vermouth and sweet red peppers for an elegant 30-minute dinner.

Thin, snappy chocolate wafers with deep cocoa flavor and a dusting of powdered sugar turn any cookie tin into a bakery showpiece. Chilling the dough overnight makes them extra crisp.

They're supposed to be cookies, but with the texture of muffins. It's a good blenndd:] it's soft, yet cruchy on the outside. if you leave them for longer, it'll also turn slightly chewy.

Chocolate pudding brownies use cook-and-serve pudding mix as the cocoa base, giving fudgy bars with a tender crumb and deep chocolate flavor. Topped with powdered sugar.

Melted butter mixed with brown and white sugars creates thick, bakery-style chocolate chip cookies that stay soft in the center with crisp edges when baked at precisely 325°F.